Chicken Ricotta Meatballs in Spinach Alfredo Sauce
Juicy chicken meatballs blended with creamy ricotta are simmered in a luscious spinach Alfredo sauce, resulting in a delicious and comforting dish perfect for any dinner table.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 skillet or sauté pan
- 1 spoon or spatula
- 1 measuring cups and spoons
- 1 cooking thermometer (optional)
Ingredients
- 1 pound ground chicken
- 1 cup ricotta cheese
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 3 cups fresh spinach
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- ¼ teaspoon nutmeg optional
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine ground chicken, ricotta cheese, breadcrumbs, grated Parmesan, egg, minced garlic, oregano, salt, pepper, and parsley. Mix until well combined.
- Shape the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 20 minutes, or until cooked through (internal temperature should reach 165°F).
- While the meatballs are baking, heat olive oil in a skillet over medium heat. Add fresh spinach and sauté until wilted, about 2-3 minutes.
- Pour in heavy cream, stir in grated Parmesan, garlic powder, salt, pepper, and nutmeg (if using). Simmer for 5-7 minutes until the sauce thickens.
- Once meatballs are cooked, transfer them to the skillet with the Alfredo sauce and gently coat them.
- Let everything simmer together for an additional 5 minutes before serving.
Notes
Serve the meatballs over pasta or steamed vegetables for a complete meal.
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
For a lighter version, you can substitute low-fat ricotta and cream.